FoodLogiQ’s transparency survey asked over 2,000 consumers about their expectations when it comes to the traceability of their food. Here is what they had to say.

This article explains how to create a seven-stage HACCP system and the benefits of implementing paperless inspection solution to one’s company.

With current monitoring capabilities and access to data, foodservice professionals have untapped opportunities to leverage technology for improvements to safety processes. 

Targeted pesticide residue quantitation is an essential and well-established role of the food safety laboratory.

How safe is your food facility from a cyber attack?  

How do on-site rapid allergen tests increase sales, prevent recalls and reduce costs? Read more to find out.

Maintaining food quality is job one for retailers. To do this, retailers should monitor food equipment from when the merchandise leave production facilities to their grocery shelves.

Having a food manufacturing process in place is a must if food safety is at the core of your business. Here is an overview of what such a process should consist of.

A commercial kitchen can undergo a health inspection when it’s least expected. To prepare for inspectors’ unannounced visits, facility managers should take these simple steps to make sure their kitchen is up to code throughout the year.

An explanation of how aqueous ozone has evolved and how it can benefit both food safety and food operations management.